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     Title: Kotopoulo Lemonato (Greek Lemon Chicken & Potatoes)
Categories: Poultry, Vegetables, Citrus, Cheese, Potatoes
     Yield: 4 servings

   1.1 kg Chicken; in 8 pcs (40 oz)
     1 cl Garlic
     3 md Lemons, juice of
     1 ts White wine vinegar
     5 tb Extra virgin olive oil
     1 ts Peppercorns
     1 ts Dry oregano
          Freshly ground salt & pepper
  100 g   Feta cheese (4 oz); in small
          - cubes
    1 kg  Potatoes (35 oz); in wedges

 To prepare this Greek lemon chicken recipe, divide the
 chicken into 8 portions and wash thoroughly. Peel the
 garlic and rub on the chicken. Place on a large baking
 tray and season well with salt and pepper.

 Cut the potatoes into wedges and place them between the
 chicken. Pour in some water, enough to cover half the
 chicken and add the lemon juice, the white wine vinegar,
 the olive oil, the chopped garlic and the peppercorns.
 Season with salt and pepper and add a good pinch of
 oregano. (Tip: sprinkle the potatoes with 1 ts semolina
 for crispier results)

 Cover with aluminum foil and bake @ 180 C/350 F for
 60-75 minutes in total. 50 minutes into the bake remove
 the aluminum foil and top the chicken with some feta
 cheese. Bake for another 15-20 minutes (the remaining
 time), until your Greek lemon chicken is nicely coloured
 and crispy on the outside.

 This Greek lemon chicken is ideally served with a
 refreshing Greek feta salad and lots of sourdough bread
 aside to dig into all the delicious sauce!!

 Author: Eli K. Giannopoulos

 RECIPE FROM: https://www.mygreekdish.com

 Uncle Dirty Dave's Archives

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